All-American is a series that looks at beloved, longstanding North Texas eateries and examines their history while exploring how the food has changed — for the good or bad — over the years. Pietro Eustachio smiles as he looks at my plate of fresh fettuccine, tossed in a red tomato…
Pizza has always played a part in the morning food scene, but it’s been a supporting role, one relegated to the tin foil-wrapped shadows where all food is cold, leftover and consumed by those standing in front of open refrigerators. And while there will forever be a time and a…
Drawing from Salone’s experience on the competitive barbecue circuit since 2005, Last Supper doesn’t offer an array of sauce options or expertly arranged boutique side dishes. It’s a straight-forward, plastic-and-styrofoam meat-focused experience. Nothing wrong with that.
It’s time to let the grill go. This, dear friends, is the wondrous era of the griddle. The flat-top, or the griddle as you may like to call it, is a volcanic prairie of beautiful, long-seasoned metal, and it’s the best place to find hamburger that will change you. Many…
Last summer, Top Knot hosted a wildly successful ramen series that featured guest chefs like Matthew Hoa of Ten Ramen, Justin Holt of Lucia and Misti Norris, whose shio ramen with pigs ear terrine totally blew our minds. Uchi’s little sister recently announced another ramen series, and this one has…
From leading Uchi to a brief stint as executive chef at FT33, chef Nilton “Junior” Borges has earned his place among the upper echelon of the Dallas dining scene. In May, Borges joined the Joule team as executive chef for the luxury hotel and its various restaurant concepts, including CBD…
Here’s a confession about food writers: We often get caught in a bubble. With so many new restaurant openings and so many public relations teams clamoring for attention, food writers must exert effort to venture off the beaten path. It takes research and dedication to avoid the publicity frenzy and…
We live in the land of dry-aged steaks and burgers aplenty. Sometimes, between the endless fried chicken and the sea of barbacoa, it’s nice to take a little meat reprieve. Whether you’re looking for a healthy meal or have been living fully meat-free for years, DFW has a growing number…
Vegan food, like a sarong tied by a T-rex, doesn’t always get the best (w)rap. Critics assert that vegan diets are inadequate, and that those who adopt them are either confused about man’s role in the evolutionary food chain, sanctimonious anemics or some combination thereof. To the contrary, the Academy…
On Wednesday night, Uptown got a lot fishier: Water Grill, a 7,500-square-foot restaurant specializing in California seafood, officially opened to the public for lunch and dinner. What started as King’s Seafood Co. in 1945 has morphed over the last 70 years into a restaurant chain with 19 restaurants with six…
If there was one good idea for Andy Sedino to bring with him from his corporate gig at Rudy’s to his own budding Meat U Anywhere empire, it was barbecue for breakfast.
Inside Smoky Rose, walking past the woody patio, it becomes clear in a hurry: Smoky Rose knows how to put a spell on you. They’ve found a way to be instantly enchanting with the halo of Edison bulbs, neat and polished bar and clean white brick. It’s a “chic farmhouse,” apparently. After…
Shortly after it opened in Richardson in August, Imperial Noodle changed its name to Imperial Cuisine. Maybe it should consider changing the name back. The specialty here is extraordinary noodles, handmade to order by chef Charlie Zhang. Zhang is a 30-year noodle veteran, most recently employed at Dallas institution Royal…
What was once the home of an auto repair shop on the corner of Garland Road and Lakeland Drive is now a shiny new restaurant where chef David Gauthier is aiming to give East Dallas another destination for smoked meats. On a recent afternoon, everyone left sincerely raving about their…
Jambo’s co-owner Ashton Lovato is turning her menu over to, gasp, the comment section in what Jambo’s is calling its Hot & Nasty Fatty Competition on Facebook.
All-American is a series that looks at beloved, longstanding North Texas eateries and examines their history while exploring how the food has changed — for the good or bad — over the years. Things are easy-going at Dairy-Ette. On a wintery weekday, I’m sitting on one of their old stools…
Hungry? Of course you are. If you’re suffering from decision fatigue, which is not hard to experience in a city with so many dining options, let us help you out with a few suggestions for the best things you need to eat in Dallas this upcoming week. Cane Rosso Is…
Anyone who goes by Lockhart Smokehouse in Bishop Arts for lunch today is bound to be disappointed — and they might be disappointed at dinner, too. Why? Because someone stole the restaurant’s water meter, according to their social media. Why would someone steal a water meter? Apparently people have their…
There should be a real bell that chimes in the sky whenever there is exciting burger news in Dallas. The people should know. These days, before the restaurant bubble bursts, we might find the bell ringing out consistently and each day. For this news, there should be bells and doves…
With each new year, Americans summon whatever shreds of mental energy that were not suckled dry by the previous year’s exploits in order to set resolutions. Chief among these resolutions, of course, is to be healthier. For you, this resolution might take the form of increased exercise, losing weight or…
Just when you thought we couldn’t possibly lose another great Dallas restaurant, it happened again. Madrina, the Mexican-French fusion restaurant at the Shops at Highland Park, closed today, according to a statement from Misery Loves Company, the restaurant group that also owns Proof + Pantry: It saddens us to announce…
The grill was gone. In 2012, Jeff Brightwell, who’d nursed many hangovers at Club Schmitz with a double cheeseburger, peeked through the window of the restaurant. Club Scmitz was gutted. Brightwell saw owners Bob Schmitz and his cousin Larry eating a box of chicken inside the plundered restaurant. A week…
